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1
Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up.
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2
Slip a knife between the bone and membrane, then pull off the membrane.
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3
Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
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4
Heat the olive oil in a large Dutch oven or pot over medium-high heat.
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5
Add the ribs, bone-side up, and sear until brown, about 5 minutes.
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6
Remove and set aside.
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7
Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes.
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8
Stir in the chopped garlic and tomato paste; cook 2 minutes.
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9
Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes.
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10
Return the ribs to the pot, add the chicken broth and bring to a simmer.
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11
Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid.
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12
Transfer to the oven and braise 1 hour, then remove the lid and parchment.
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13
Continue braising until the ribs are tender, 45 minutes to 1 hour more.
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14
Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch.
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15
Bring to a boil and cook until tender, 15 minutes; drain.
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16
Remove the rib racks from the pot; let cool slightly, then cut into the ribs.
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17
Strain the cooking liquid, discarding the solids; skim off some fat.
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18
Return the liquid to the pot.
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19
Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat.
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20
Add the clams, cover and cook until some just open, 5 minutes.
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21
Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams).
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22
Stir in the parsley and lemon juice.
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23
Serve with lemon wedges.
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24
Photograph by Con Poulos
